Wine & Food Guidelines

“The perfect pairing should allow both the wine and the food to shine,
without one overshadowing the other.” – Jason Parsons

Match your wine to the strongest flavour on the plate.
Balance the weight of the wine to the weight of the food. A full flavoured meal needs a full-bodied wine; a lighter dish requires a lighter wine
Fatty, greasy or rich dishes need a dry wine with good acidity to clean the palate.
Salty dishes need a slightly sweet wine with full fruit flavours.
Hot, spicy dishes require refreshing acidity, lower alcohol and fruity wines with a touch of sweetness.
Cream sauces and butter require wines of good fruit and matching creamy style or contrasting acidity to cleanse the palate.
Rare meats need young tannic reds and well-done meats need older or fruity reds with little to no tannins.
Foods high in acidity are complemented by wines high in acidity